Vegan Lasagna Ricotta Roll-Ups

Preheat oven to 350. Then cook your lasagna noodles and undercook by 2 minutes.

Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.

In a pan add frozen spinach or microwave frozen spinach for about 2 minutes and season with a small pinch of salt and pepper. Cook for 2-3 minutes, then remove from pan and add to ricotta. Pulse 3-4 times into the ricotta.

Spread marinara sauce onto the bottom of an oven-proof skillet and set aside.

Once lasagna noodles are cooked, drain them and immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodle and spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling.

Place into oven and bake for 10 minutes.

Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes and an optional drizzle of olive oil.